PIPARRADA
Scrambled eggs with tomato and peppers. Can be served for lunch or breakfast. Serves two.

2 tb olive oil
1/2 finely chopped onion
2 minced garlic cloves
1/2 finely chopped green pepper
1/2 finely chopped red pepper
2 tb finely chopped cured ham
1 tomato finely chopped
salt and ground pepper
2 eggs.

Heat 1 tb oil in medium skillet and sauté the onion, garlic, green pepper and red pepper until tender. Add ham and cook 1 minute. Mix in the tomato, salt and pepper. Cover and cook 10 minutes. In a bowl, beat eggs with a fork. Stir tomato mixture into eggs. Wipe out the skillet and heat the remaining tb of oil. Add the bowl contents and stir constantly with a fork until the eggs are set, but not dry. Serve with triangles of bread sautéed in butter.